Cornbread Free Essays

Cornbread is a quick bread made from some type of cornmeal. There are many varieties of cornbread but all contain cornmeal and are quick breads, meaning, they are not leavened by yeast as traditional loaves. Cornbread is uniquely a product of the United States, as corn was used in North American cooking long before Europeans arrived on the continent. We will write a custom essay sample on Cornbread or any similar topic only for you Order Now However, in Italy, the corn-based mush known as polenta is sometimes prepared into a fried form resembling cornbread. Although the ingredients remain the same, cornbread varies from one region to another. Cornbread was originated from Native Americans who grew corn and were well aware of its versatility and used it for breads, porridges and cakes. Once the first European settlers began to arrive to the new found land the Native Americans did not hesistate to share their knowledge and corn soon became a highly important food, long before wheat was established in the New World. The first breads settlers made with corn meal were baked in open hearths, sometimes on planks or other implements, and often called â€Å"ash cake. As cooking methods improved, settlers started using their sturdy cast-iron skillets to bake the breads, known by such names as journey-cake, johnny cake, hoe-cakes, dodgers, spoon bread and a variety of other appellations (Jeremy, Jackson 2003). the fact that cornbread keeps well and does not need to rise gave it a great advantage amongst other favorite foods of the early America. This was a big plus in progressive cooking. Deviations on the recipe developed rapidly, as did the consuming of cornbread, depending on what the cook had on hand that day. It also became very popular amongst both sides Civil War. When could cooked properly, it was a favorite dish. However, when supplies became scarce and the soldiers had to fend for themselves, they created â€Å"ramrod† cornbread. †(Betty Fussell, 1992) This was their ration of cornmeal, mixed with water and salt. The thick, pasty batter was then wrapped around the rifle ramrods in a spiral and cooked over their fires. It was tasteless and hard, but it served its purpose. Cornbread was an essential item and enjoyed by many people for its texture and scent. Cornbread can be fried, baked or, rarely, steamed but can be mushy, chewier and more like cornmeal pudding at times. The most common variety, however is , skillet-baked cornbread and is a traditional cuisine in the United States. In the rural Southern States heating bacon fat, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg and buttermilk directly into the hot grease was somewhat of a signiture in the south. The mixture is then put back in the oven to bake. The end product is usually crumbly and moist with a crunchy crust. This bread is dense, meant more as a supplement than as bread meant to be eaten alone. In addition to the skillet method, such cornbread can also be made in loaves, sticks or muffins. In some parts of the South it is crumbled into a glass of cold buttermilk and eaten with a spoon and is often served with homemade butter (Jeremy, Jackson). Johnny cakes, a deviation type of cornbread, is widespread in New England, American Midwest, American South and particularly in Rhode Island. Johnny cakes are made by pouring a batter similar to that of skillet-fried or baked cornbread, but somewhat thinner, into a skillet on the stove with hot grease. This will give and end product similar to a pancake, but still having bread qualities. The derivation of the name is unclear. Some say it may have come from ‘journey cake,’ since it was easily prepared by travelers. It has been claimed that the origin of this term is related to the Northern slang for Southern soldiers during the American Civil war, ‘Johnny Reb,’ but this claim is inconsistent with the fact that the term was in use during the 18th century† (What is Cornbread? 2008). Corn pone is a type of cornbread, made of a thick, malleable dough made of cornmeal or hominy grits, shaped by hand and then baked or fried in butter, margarine, lard or bacon grease. Corn pone has been a staple of Southern U. S. cuisine, and has been discussed by many American writers, including Mark Twain† (Betty Fussell 1992). Corn pone is traditionally formed in two to three inch oval shapes and has a crunchy or chewy texture. The term â€Å"corn pone† is sometimes used as a noun to refer to one who possesses certain rural, unsophisticated peculiarities, or as an adjective to describe particular rural, folksy or ‘hick’ characteristics. The term is sometimes intended as a pejorative, often directed at persons from rural areas of the southern and Midwestern U. S. â€Å"Hot water† or â€Å"scald meal† cornbread and is unique to the American South and is made by pouring self-rising cornmeal batter made with boiling water into a skillet of hot oil on a stove top. The crust will turn golden brown and crunchy while the center remains crumbly and mushy. These small fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. A thick buttermilk-based batter forms the hushpuppy. Deep-fried rather than pan-fried, these are a common accessory to fried fish and other seafood in the South. When fried properly, the hushpuppy will come out moist and light on the inside, while maintaining a crunchy and medium to dark brown crust. The name is derived from the commonly accepted story that back in the old south, the cooks would fry up left over pieces of dough and through it to the dogs telling them to â€Å"Hush, puppy. † In the United States, the different types of cornmeal used in cornbread divide the North and the South. Northerners tend to use yellow corn meal and Southerners generally prefer white. They also desire to use different flavorings for their cornbreads, with the North having a preference for sweetness and adding sugar or molasses, while saltier tastes reign in the South. In Texas, a state favorite has emerged using fresh or creamed corn shredded cheese and jalapeno peppers, influenced by Mexicans. In Vermont, ground nutmeg is often added, and day-old ‘Johnny cake’ is crumbled and served with cold milk similar to cold cereal† (What is Cornbread? ). A popular Northern cornbread, referred to in the south as â€Å"Yankee Cornbread†, contains half cornmeal, half wheat four, milk, eggs, baking powder, salt and sugar. This results in a lighter and sweeter cornbread than traditionally found in the south. Cornbread has become one and the same with Southern cooking, and they do eat a lot of it. But, cornbread is an adaptable, quick bread and extremely easy to make. It is an indisputable American favorite. How to cite Cornbread, Papers